From busy weeknight dinners to elegant side dishes, this creamy broccoli and bell pepper casserole delivers comfort and nutrition in every bite. This Mediterranean-inspired dish combines tender broccoli florets with colorful bell peppers, all enveloped in a rich, creamy sauce that transforms simple ingredients into something extraordinary.
Ingredients
For the Vegetables:
- 1 large head broccoli (approximately 500g/18 oz)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cloves garlic, minced
- 3 spring onions, finely chopped
- 2 tablespoons (30ml) olive oil
For the Creamy Sauce:
- 3 large eggs
- 100g (1 cup) shredded cheese (preferably mozzarella or mild cheddar)
- 3 tablespoons (45g) Greek yogurt
- 2 tablespoons (30g) mayonnaise
- 1 teaspoon (5g) Dijon mustard
- 1 clove garlic, minced
- Fresh parsley, chopped
- Salt and black pepper to taste
- 1 teaspoon paprika
Instructions
- Prepare the Broccoli:
- Bring a large pot of salted water to a boil
- Cut broccoli into even-sized florets
- Add broccoli to boiling water and cook for 5 minutes
- Prepare an ice bath while broccoli cooks
- Drain and immediately transfer to ice bath to stop cooking
- Once cooled, drain thoroughly
- Prepare the Vegetables:
- Heat olive oil in a large skillet over medium heat
- Add minced garlic and sauté until fragrant (30 seconds)
- Add diced bell peppers and cook until slightly softened (3-4 minutes)
- Add chopped spring onions and cook for another minute
- Create the Creamy Sauce:
- In a bowl, whisk together eggs, Greek yogurt, mayonnaise, and mustard
- Add minced garlic and half of the chopped parsley
- Season with salt, black pepper, and paprika
- Stir in half of the shredded cheese
- Assemble and Cook:
- Add blanched broccoli to the skillet with peppers
- Pour the creamy sauce mixture over the vegetables
- Top with remaining cheese
- Cover and cook on medium-low heat for 8-10 minutes until eggs are set
- Garnish with remaining parsley
Nutritional Information
Per serving (serves 4):
- Calories: 285
- Protein: 15g
- Carbohydrates: 12g
- Fat: 22g
- Fiber: 4g
- Sodium: 380mg
Timing:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Cooking Tips and Tricks
- Don’t skip the ice bath for the broccoli – it maintains the bright green color and perfect texture
- Use room temperature eggs and dairy products for the smoothest sauce
- Keep heat on medium-low when adding the egg mixture to prevent curdling
- Pat vegetables dry before adding to prevent excess water in the dish
Variations and Substitutions
- Cheese Options: Try Gruyere, Gouda, or a mixture of cheeses
- Vegetable Variations: Add cauliflower, asparagus, or zucchini
- Dairy-Free Version: Use dairy-free yogurt and vegan cheese alternatives
- Protein Boost: Add cooked chicken, shrimp, or tofu
Common FAQs
Q: Can I make this dish ahead of time?
A: While best served fresh, you can prepare the vegetables and sauce separately up to 24 hours in advance.
Q: Is this dish gluten-free?
A: Yes, this recipe is naturally gluten-free, but always check individual ingredients for cross-contamination.
Q: Can I use frozen broccoli?
A: Yes, but thaw and drain thoroughly before using to prevent excess water.
Q: How do I know when the dish is done?
A: The eggs should be set and the cheese melted and slightly golden on top.
Storage and Make-Ahead Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently in the microwave or covered in a 350°F (175°C) oven
- For make-ahead prep, blanch broccoli and cut vegetables up to 2 days in advance
- The sauce can be mixed (except for eggs) and stored separately for up to 24 hours
- Do not freeze this dish as the creamy texture may become watery when thawed
